Another recipe from the June Bon Appetit. Over the years, I have been trying to make my omelets with fewer calories and more vegetables. This recipe is a good excuse to go back the other way!
2 tbsp. unsalted butter, divided
4 large eggs, beaten to blend, divided
Kosher salt, freshly ground pepper
4 tbsp. ricotta cheese, divided
2 tbsp. grated Parmesan, divided
2 tbsp. chopped fresh basil, divided
1 tbsp. chopped fresh chives, divided
Ch8"erry tomato vinaigrette
Melt 1 tbsp. butter in 8 inch nonstick skillet over medium heat, Season eggs with salt and pepper.
Add half of the eggs to the skillet. Cook eggs, stirring gently with a heatproof silicone spatula, until eggs are lightly scrambled and almost cooked, about 3 minutes. Spread eggs evenly to cover bottom of skillet.
Top eggs with half of ricotta, Parmesan, basil and chives. Using spatula, fold up one third of omelet. Roll omelet onto itself, then slide omelet onto a plate. Repeat with remaining ingredients to make a second omelet. Top with cherry tomato vinaigrette.
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